Southwestern Skillet Potatoes with Potatoes and Onions
These perfectly tender potatoes sauté with onion, bell pepper, and seasonings. They're a delicious side dish for breakfast, lunch, or dinner. You're going to want to make them over and over again!
1bell pepper, diced, any color (I like 1/2 red and 1/2 green)
½white or yellow onion, diced
½teaspoonsalt
½teaspoonblack pepper
½teaspoongarlic powder
¼teaspoonpaprika
Instructions
Heat oil in a large skillet on medium high heat. Once oil is hot, add the diced potatoes, bell pepper, and onion to the skillet. Sauté, stirring occasionally, for 10 to 15 minutes, until sides of potatoes have browned. (If your potatoes aren't diced small it will take longer to brown the sides.)
Add salt, pepper, garlic powder, and paprika. Stir to combine.
Once you've achieved the browning you want, cover and reduce heat to medium or medium low. Cook potatoes for another 5 to 10 minutes or until tender.
Taste. Add more salt or paprika if desired. Serve as is or top with your favorite hot sauce!
Notes
I prefer yellow or gold potatoes but you can use any kind you like.This is an easy recipe to double and we do it often when we have company over. When doubling, I recommend stirring the potatoes more frequently. A very full skillet means that the potatoes on top won't get a turn at the bottom (where they brown) unless you move them around often. After covering you'll also want to increase the cooking time so the potatoes all have plenty of time to soften.The nutrition information assumes you're serving 4. These are fairly large servings. You can serve 6 with no problem if you don't mind smaller servings.